Skip to Navigation Skip to Content

yakitori

Obsessed: Chef Staffan Terje, of Perbacco, on Yakitori

I really love yakitori. I tend to go to the Inner Richmond’s Halu, a family-run restaurant that has the feel of some place in Japan. I’ve been to Japan twice, and every time I go, I hit all the yakitori bars. It’s not just chicken on a stick. Each part of the chicken is cooked separately over hardwood charcoal, and it’s just so focused. They’ve achieved mastery.

Daily Newsletters

Essential SF knowledge in your inbox

Subscribe to 7x7
Renew
Give a Gift
FAQ's